Roast Chicken with Cranberry Sauce

Description A chicken sauce to serve over your favorite carb that has the taste of Thanksgiving.

Author: Perry Perkins

Recipe type: Dinner

Cuisine: Freezer Bag Cooking

Serves: 1

Ingredients

1⁄4 c dried cranberries

1⁄4 c powdered dried cranberries (see notes)

1 t low sodium chicken bouillon

1⁄8 t dried thyme

1⁄8 t dried sage

1⁄8 t ground black pepper

1 cn 5 ounce chicken

1 pkt grape jelly

1⁄4 c water

Instructions

At home in a quart freezer bag pack the dry ingredients. Put the jelly and chicken with the bag.

FBC method:

Add chicken, jelly and ¼ cup near boiling water to the bag. Mix well, seal tightly and put in a cozy for 15 minutes.

Serve over instant rice or mashed potatoes made in a second freezer bag.

Notes

To make powdered cranberries, put the dried berries in the freezer. When hard, run through your blender till powdered, then measure. Freezing removes the stickiness.For a larger serving of meat use a 7-ounce pouch of chicken breast.